Imagine biting into a cupcake that captures the magical essence of everyone's favorite Girl Scout cookie - the Thin Mint! These decadent chocolate cupcakes are about to revolutionize your dessert game, bringing together the irresistible combination of rich chocolate, cool peppermint, and that iconic cookie crunch. Whether you're a die-hard Thin Mint fan or just someone who loves an extraordinary dessert, these cupcakes are your ticket to pure culinary bliss. Get ready to transform your kitchen into a gourmet bakery with this show-stopping recipe that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon peppermint extract
- 1/2 cup buttermilk
- 1 cup chocolate chips
- 1 cup unsweetened whipped cream (for frosting)
- 1/2 teaspoon peppermint extract (for frosting)
- 1/2 cup crushed Thin Mint cookies (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
- In a medium mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This will help to aerate the dry ingredients and ensure a smooth batter.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then, add 1 teaspoon of peppermint extract and mix until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips gently using a spatula until evenly distributed throughout the batter.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a medium bowl, whip the unsweetened whipped cream until soft peaks form. Then, gently fold in 1/2 teaspoon of peppermint extract until well combined.
- Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake generously with the whipped cream frosting.
- Top each frosted cupcake with crushed Thin Mint cookies for added texture and flavor.
- Serve immediately or refrigerate until ready to serve. Enjoy your delicious Thin Mint Cupcakes!
Tips
- Make sure all ingredients are at room temperature for the smoothest batter possible.
- Sift your dry ingredients to prevent any lumps and ensure a tender cupcake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cupcakes light and fluffy.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Allow cupcakes to cool completely before frosting to prevent melting.
- For extra mint intensity, you can add a drop of green food coloring to the frosting.
- Store cupcakes in an airtight container in the refrigerator to maintain freshness.
- For a professional look, use a piping bag with a star tip when applying the whipped cream frosting.
- Crush the Thin Mint cookies just before topping to maintain their crisp texture.
- These cupcakes are best enjoyed within 1-2 days of baking for optimal flavor and freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
